Banana & Chocolate Cashew Cheesecake
This decadent dessert was made for my moms birthday celebration on the weekend. It is dairy-free, gluten-free, & vegan. Sweetened with banana and maple syrup. Full of protein, healthy fats and fibre to keep blood sugar levels stabilized. I didn’t get any pictures of it sliced up because it got gobbled up so fast! I hope you enjoy the recipe, comment below if you have any questions!
You Will Need
to soak your cashews overnight or for a minimum of 4 hours. The longer you soak the cashews the creamier and smoother your cake will be
a food processor
a Vitamix or other high-speed blender
an icing spatula or spatula
measuring spoons and cups
a food scale (optional) - it makes it much easier to measure your cacao butter and coconut oil ingredients by weight when they are solid vs melting them and realizing you may need a bit more
6-8 inch springform pan - a springform cake pan allows for you to easily get your cake out of the cake pan without messing up the sides. If you do not have a springform pan you can put plastic wrap or parchment paper underneath your cake crust and the sides of your cake so that the cashew cheesecake can easily slide out. You can also make mini cakes in lined muffin tins or with silicone molds. Check out the Lemon Coconut Cashew Cheesecake Bites I made using a mini silicone mini muffin tin
If you don’t know where to purchase some of the ingredients, click on the links below to see what brands I used and where you can order them from
2 cups of cashews soaked overnight
3 ripe bananas
1/2 a cup or 109 grams of melted cacao butter
1/2 a cup or 109 grams of melted coconut oil
1/2 a cup + 1 - 2 tbsp of maple syrup
1/4 cup lemon juice
1 tbsp cacao powder
2 tsp of vanilla extract
This is one of those desserts that you have to be patient for. You have to plan ahead to ensure you cashews have been soaked and you also have to let the cake fully set before you can remove it from the spring form pan. Even though you have to wait for it ti set, the recipe is very little hands on time!
When I make cashew cheesecakes for birthdays and holidays I usually break up the recipe into two days. I make the cake the night before the day I need it. In the morning I pull it from the freezer, remove it from the springform pan and decorate it.
For The Crust
start by making the crust. Cut a round piece of parchment paper that matches the size of the bottom of your springform pan. Place it in the bottom
lightly oil the sides of your springform pan with coconut oil
in a food processor process the almonds and cacao powder until the almonds are broken down into chunks.
add the oats and shredded coconut and pulse until well combined.
add the remaining crust ingredients (melted coconut oil, cacao butter, dates, maple syrup, and salt) and process until combined. I enjoy the texture of roughly chopped almonds and coconut
press to the bottom of your springform pan
let set in the freezer while you make the filling
Note: to melt the coconut oil and cacao butter, I use a double boiler. Check out this great example
For The Filling
in a high-speed blender or food processor combine all of the filling ingredients
process until silky smooth. Depending on the quality of your blender or food processor it may take a short time or up to 5 minutes to get the silky smooth texture you are looking for. My Vitamix does the job in 1-2 minutes
the filling is going to appear watery. Don't fret, it will re-solidify as it sets
let set in the freezer for a minimum of 2 hours. If it is not fully set you will not be able to get it out of the springform pan
At The End
after 2 + hours of your cashew cheesecake setting in the freezer pull it out. To help get it out of the springform pan, I like to soak a clean cloth in hot water. I dap the hot cloth along the sides of the springform pan to help separate the cake from the sides of the pan
once the cake is out of the springform pan, remember to remove the parchment paper from the bottom of the cake
bring up to room or fridge temperature before eating
place on your favorite serving plate and top with peach drizzle and shredded coconut